Peel the celeriac, slicing off the top and
bottom and sweeping down the sides with
a heavy, sharp knife to remove the tough
skin. Cut the celeriac into thumb-thick
slices and then into fat chips.
Bring a very large saucepan of salted
water to the boil, throw in the chips and
blanch (boil rapidly, uncovered, for 1-2
minutes). Drain the chips and throw back
into the saucepan. Add the oil, curry
powder and sea salt. Toss until well coated.
Spread the chips over a large heavy
baking sheet, leaving plenty of space (you
may need 2 sheets). They take 30-35
minutes to cook, so put them in the 230C/
gas 8/fan 210C oven with the crowns or
legs depending on how long you're cooking
the 'Two-part pheasant' (allow for the birds' resting time).